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The Boston Globe

Food & dining

Recipe for roasted root vegetables with whipped garlic sauce

Serves 4

Even garlic fanatics are sometimes put off by the piquant aggressiveness of this Lebanese condiment known as “toum.” The garlic for this sauce is roasted before being whipped, creating a deep sweetness and mellowing out the final product without erasing the garlicky flavor. It’s a great way to dress up roasted roots, but also goes well with chicken or as a condiment on sandwiches.

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